Filling:

½ cup pumpkin puree

⅓ cup almond butter (or other nut/seed butter)

2 tablespoons honey (or maple syrup)

2 teaspoons pumpkin spice

Chocolate layer:

1 cup chocolate chips

1 tablespoon coconut oil

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Line a muffin tin with paper liners.
Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.
Spoon about 1 teaspoon of melted chocolate into each liner, coating the bottom. Freeze 5 minutes to set.
Mix pumpkin puree, almond butter, honey, and pumpkin spice in a bowl until smooth.
Place 1 tablespoon of pumpkin mixture over the hardened chocolate in each liner, smoothing gently.
Cover filling with another layer of melted chocolate until fully coated.
Freeze or refrigerate for 30 minutes, until firm.
Peel off liners and serve chilled or at room temperature.

Use white, milk, or dark chocolate depending on sweetness preference.

Sprinkle sea salt on top before chilling for extra flavor.

Store in the fridge up to 1 week or freeze for 2 months.

Make mini versions in a mini muffin tin for bite-sized treats.

Vegan-friendly if made with dairy-free chocolate and maple syrup.